Mushroom Soup Pork Chops

Place a little soup in the bottom of crock pot, slice carrots and place into pot, put a little more soup in, place pork chops in pot, add rest of soup, a little salt n pepper. Place lid on and turn to low. Relax, when you get home from work, make some minute rice, add applesauce or salad, some bread or rolls and on the table you go. 10 minutes tops from door to table when you get home.

Pork chop dinner

4 servings

I used 4 pork chops and 4 potatoes for this recipe because that’s what fits well into my 4-quart slow cooker, and because we have four people in our family. You can easily adjust quantities of ingredients for smaller or larger crock pots/families.

Pork Chops and Applesauce

Spread a few spoonfuls of applesauce in bottom of pot.
Put a layer of sauerkraut next.
Add 1 layer of porkchops and repeat: applesauce, sauerkraut, porkchops until all porkchops are used and spoon some applesauce & sauerkraut on top of last layer of porkchops. cover & cook on low. I usually start this around 9am & it’s ready to eat by dinner time 5ish. The porkchops are very tender & the smell is wonderful…Enjoy!

Pork Chops in Cream of Mushroom Soup

One of our favorite family crockpot recipes is pork chops in cream of mushroom soup. Put the pork chops in crock pot (with or without bones, thick or thin!) Pour 2 cans of Campbell’s Cream of Mushroom soup over the top and stir to cover You can also add small red potatoes, carrots or any other family fave! Serve with apple sauce or over rice. Enjoy – Napa Flybaby flying through the Holidays!

Mushroom Pork Chops

I love my crock pot! In college, when we first met, It was my “busy student’s hunger eliminator.” Once I got my first real job (full time w/benefits), it became a “working mother’s best friend.” Now that I am a work from home mom with my babies crawling around my desk, it’s my “flying companion”!

Anyway, one recipe that I wanted to share was for Pork Chops. I use 2 cans of healthy choice cream of mushroom soup (lower fat and sodium but any kind can be used) and 4-5 butterfly pork chops. Directions: dump everything in the crock pot, mix it together, and cook it on high for 4-5 hours or low for 8-10 hours. Take about ten minutes before you are ready to eat and add an easy side of green beans and maybe some instant potatoes. Spoon drippings over potatoes…it’s a yummy gravy. Enjoy!

Clean potatoes well and slice into thick slices. Place on top of onions. Sprinkle with a bit of brown sugar and salt if desired.

Rinse pork chops with clear running water, trim off any large pieces of fat and place in crockpot over onions, salt and pepper as you see fit. Peel and slice apples (or leave the skins on if your family doesn’t fuss). Place over pork chops. Sprinkle apples with cinnamon and a bit of brown sugar if desired.

Pour in apple juice or cider to cover 1/3 of the mixture. Set crockpot on high for 2 hours, then set to low to finish – will take a good 3 hours or more, depending on how full the pot is. (You may need to experiment with your crockpot size and fullness). Of course, just like any other crockpot meal, it can sit on low after it’s finished without harm. Serve to plates right from the crockpot. This is great with buttered brown bread and a leafy lettuce salad. – A flying grandma from Holmes County, Ohio

Note: Sauté 1 cup chopped mushrooms in 3tbs butter till soft. Add 3 tbs flour and cooking till bubbly. Add 1 1/2 – 2 cups milk and cook, stirring often, until the mixture is thick. If you have any mushroom bouillon or broth, add a little if you prefer more mushroom flavor. This tastes much better, and is better for you, than the stuff in the can.

In a skillet, brown, pork chops on both sides in hot oil. Drain. In stoneware combine mushroom soup, chicken broth, mustard, thyme, garlic and pepper. Add potatoes and onion, stirring to coat. Place browned pork chops on top of potato mixture. Cover cook on Low for 10 hours or on High for 5 hours.

Falling-off-the-bone Pork Chops

A friend told me to try this once, and it’s one of our favorite dishes! I just make some rice about 20 minutes before we want to eat, put canned green beans in the microwave for 4 minutes, and it’s a meal! It’s always a crowd pleaser.

As you put the pork chops in the crock pot, spoon a little marmalade over each and sprinkle a little of the soup mix. Once the jar is empty, fill it about half or less with water. Shake it to get every bit of the marmalade out, and pour it over the pork chops. If you’ve been using a crock pot a while, you know you don’t want to add a lot of extra liquid (almost none!), but you also don’t want the top ones to have little dry spots from sticking up out of the liquid. This is one of those things where you need to figure out exact proportions in your own crock pot, but believe me; this one is hard to mess up!

I do all crock pot recipes at high the first hour, and then lower to medium for the rest of the day. – Chicago suburbs

Place tenderloin in crock pot. Pour bottle of sauce over. Cook on low for 8-10 hours. Using two forks, shred meat right in the pot (easy to do, because it is so well done). Serve on your favorite rolls, with your favorite sides. Yum. Love and good luck to everyone, from an ever-optimistic flybaby in Richmond, Virginia.

Pork Barbeque Sandwiches

Dear Flylady, My family loves barbeque (the vinegar-y kind, not the saucy kind), but I don’t have the time to stand over a slow oven basting the pork like my friend taught me, so here’s how I’ve adapted it for my family. In fact, even before I saw your email to send in our recipes, I had decided to make this for Monday, which is my long day at work. Enjoy!

Put a 3-4 pound boneless pork roast in the crock pot. Rub liberally with pepper and garlic salt (or salt, pepper and garlic powder). Crock on low 8-10 hours. When time is up, shred pork with two forks or two knives, working all the “juice” into it. Shake some red pepper flakes in there to rev things up, and stir in a “glug” (about 1/4-1/2 cup) of apple cider vinegar. Serve on hamburger buns. Yum! Goes great with cole slaw. – From a Flybaby in Kansas City

My favourite roast recipe

Hi FlyCrew! My favourite roast recipe is from Rival’s Crockpot cookbook. You mix 2 tsp. each dry mustard and paprika with 1/8 tsp. pepper and 1/2 to 1 tsp. garlic powder. (2 tsp salt, but I don’t use salt). You mix it up, rub it onto a 4 lb. brisket roast and stuff it in the crockpot. Cook it on low 10-12 hours. Serve it with the juice. My family loves it also on sandwiches.This takes all of 5 minutes before you run out the door!

Place all ingredients except pork in crockpot. Mix well. Put pork chops on top of cabbage stacking to fit. Cover and cook on low 8-10 hours. We love this with brown rice. HEAVENLY Autumn/Winter meal. And does the house smell great!

Sprinkle seasonings over pork and let sit overnight if you have time. Brown if you want in a skillet on all sides when ready to cook. Place cabbage, potatoes, carrots, celery, bay leaf and half the onion. Place roast on top. Place rest of onions, apples and sauerkraut (undrained) on top and place lid on. Cook on Low 8-10 hours. You can thicken the juices if you want for gravy. – Mineral, VA

Mix everything except the pork, cilantro and lime juice in the slow cooker. Add pork. Spoon the hominy mixture over the top. Cover and cook on low for 7-9 hours. Take out the pork and shred it. Add cilantro, lime juice and pork back to the slow cooker. Serve in rolled up tortillas. It’s very flavorful and super easy to make. I usually make the whole recipe and immediately freeze half in a ziplock bag for another time.

Mix all together in a saucepan and simmer for 15 minutes. You can mix a double batch and store in the empty ketchup bottles or plastic container. Keeps for a long time in refrigerator.

To Make BBQ Pork: In crock pot put two pork tenderloins or pork roast like type meat (I don’t know cuts of meat!)–you might need to cut it into 2 to four pieces. Pour about 1 cup (or more) over the meat and cook on high all day until the meat is very tender and falls apart and you can shred it. Add more sauce after shredded for sandwiches.

You can use bottled bbq sauce, but the home made variety is great! I’m having this for dinner tomorrow night! – Flying in Taiwan

Carolina Pork Barbecue

I made this recipe last week for the first time and I can’t believe how delicious it was and how easy! It makes about 6-8 very healthy servings with left-overs! It’s definitely going to be one of my regulars from now on.

Cut the onions into quarters and place them in the bottom of your slow cooker (crock pot). Note: Don’t turn on pot yet!

In a small bowl, combine the brown sugar, paprika, salt, and ground black pepper and then use as a dry rub for the roast. Rub over the entire roast, top, sides and bottom. Placed rubbed roast in slow cooker/ crock pot, on top of the onions.

In a small bowl, combine vinegar, Worchestershire sauce, red pepper flakes, white sugar, dry mustard, garlic salt, and cayenne. Stir and mix well. Drizzle 1/4 – 1/2 of this mixture over roast. Then, cover and refrigerate the remaining portion, to be used later. Cover, turn on pot and cook on low for 10-12 hours. After about 8 hours, start checking to see if roast is thoroughly cooked. The roast is done when it pulls apart easily with two forks. Just insert the forks and pull in opposite directions, meat should fall apart and begin to shred very easily.

After roast is cooked, lift it out of the pot and set on cookie sheet to drain. Remove onions and juices from bottom of pot and put them aside in a bowl. If your family doesn’t like onions, you can just throw them out, but they really do add a nice flavor and texture to the pork.

Shred or chop the pork with knife and forks and stir in a few spoonfuls of the reserved drippings. You can also chop the onions now and add them to the shredded pork. If the mixture seems dry, add more of the reserved drippings/juice until it gets to the consistency you like. I like it fairly moist, so it holds together nicely on the buns, so I add most of the drippings.

Add another 1/4 of the vinegar mixture to the shredded pork and put the rest on the table (I use a gravy boat) as some people may want to add more to their sandwiches. Serve on hamburger buns with creamy coleslaw as a side, although, to be authentic you really MUST put the coleslaw on top of the pork and eat it right in the sandwich. FlyBaby in North Carolina

Cranberry-Glazed Pork Roast

I really appreciate all the work you’ve put into the crock pot recipes. I’m a PayrollSHE and the crock pot comes in sooooo handy — it’s especially nice on these cold wintry days in Montana!! I scanned down the recipes today and couldn’t believe it — my favorite pork recipe wasn’t there. If it isn’t too late to add just one more pork roast recipe, here it is — super easy and absolutely delicious.

In a medium bowl, mash cranberry sauce with a fork or a potato masher. Stir in sugar, cranberry juice, mustard, and cloves. Place pork roast in slow cooker and pour cranberry sauce mixture over it. Cook on low setting for 6 to 8 hours or until meat is tender. Remove roast and keep warm. With a metal spoon, skim the fat from the liquid in the slow cooker. Pour 2 cups of the liquid (add water to fill out the measure, if necessary) into a small saucepan. Bring to a boil over medium-high heat. Blend cornstarch and cold water to make a paste; stir gradually into boiling liquid. Continue cooking, stirring constantly, until mixture thickens. Add salt to taste. Serve with pork Makes 12 servings.

* I’ve also substituted apple juice or grape juice if I’m out of cranberry juice. Hey, even water or diet Pepsi works ok. — Missoula, MT

Kailua Pig

Place roast on a large piece of foil. Rub meat with salt and drizzle with liquid smoke. Wrap foil around meat and place in crock-pot with 1/2 to 1 cup of water. Cook until meat is falling apart (about 6 hours on high).

Green Chili Pork Roast

Trim any excess fat from the port butt. Brown on all sides and put in crock pot. Cover with large can of green enchilada sauce. Cook all day until meat is tender and falls from bone and easily shreds. Use as taco or burrito meat. – Super Fly Baby.

Use just a touch of the cola to make a paste out of the 1st 3 ingredients. Pour the rest of the cola over the ham in the crockpot. Rub the past over the cut side of the ham. You can cook the ham paste side up or down.. I usually do it down so the cut portion of the meat is in the paste and juices. Cook on low 8-10 hours.

I ran out of regular coke the last time I made this and substitued cherry coke and it was really good.

This is the simplest (& one of the best) recipes I have! I think I got the recipe from the magazine Quick Cooking. For a little extra kick, use the hash browns with peppers mixed in. – from northern Indiana

In a bowl, combine the first three ingredients and 2 Tbsp of the Coke; mix well. Rub over ham. Place in 5 qt slow cooker; pour remaining Coke over ham. Cover and cook on low for 8-10 hours. Yield: 15-20 servings. – Racine, Wisconsin